Cashew "Cream" Lasagna

This completely vegan dish is light and delicious. Most carnivores can’t believe there’s no meat or dairy in here. Delicious. I have a food processor that slices the zucchini, but you can also slice thinly by hand.

• 5 zucchinis (sliced thin and set aside)
• 1 pound of cashews (cheaper if you buy them chopped)
• about 1 cup or a little under of basil
• tomato sauce (I jar my own in the summer, but you can buy a jar or use canned tomatoes)
• salt and pepper

Blend the cashews with basil in a food processor or blender with about ½ cup or more of water. Add salt and pepper. This is like your ricotta, and should have a similar consistency.
In a casserole dish, layer tomato sauce. Then layer slices of zucchini. Next is your cashew mixture. Next add more tomato sauce Keep repeating steps. Then bake for about 30 minutes at 375 degrees. Allow to set and cool for a few minutes, then cut into squares with a spatula and serve.